Chettinad Crab Masala

Chettinad cuisines are one of the famous cuisines in India. As much as their vegetarian dishes,  their non vegetarians dishes are totally awesome in terms of quality ingredients and unique way of preparation. One of those are this delicious Chettinad crab masala which burst with flavors. When I saw meaty crabs in my local wet market the one recepi I had in mind is Chettinad style spicy crab masala. 

I break the crabs so that all those beautiful flavors could penetrate into the flesh and render a wonderful taste on every bite. This recipe a little on spicy side and I'm sure whoever love their chilly will adore this recipe and don't forget to pin them to try.

I admit the process a bit little more than the usual crab recepis in term of masala and methods but,  trust me end of the day it's all very much worth it. Somehow the coconut masala do balance out the spiciness on the dish with it's rich and creamy texture. Goes really well with rasam sadham.

Ingredients

For The Coconut Paste

3/4 cup freshly grated coconut 

4-6 cashews

1/3 tsp poppy seeds

For The Masala

1/2 cup small onion

1 1/2 tbsp black peppercorns 

1 tbsp cumin seeds 

1 tbsp fennel seeds 

1 sprig curry leaves 

4 green chillies 

For The Crab Masala

1 kg crab, wash and cleaned

1/2 cup chopped garlic

1 cup small onion

1 large white onion, finely chopped 

1 cup chopped tomato

1 tbsp ginger paste

4 tbsp coriander powder

1/2 tsp turmeric powder 

1/2 tsp garam masala

1/2 tsp red chilly powder 

2 sprigs curry leaves 

Salt to season 

Water as needed

2 tbsp chopped coriander leaves 

1/4 cup gingerly oil

To Temper

1/2 tsp fennel seeds 

1/2 tsp mustard seeds 

1/4 tsp fenugreek

1 sprig curry leaves 

Methods

Grind all the ingredients listed under "For Masala" into a coarse paste and keep aside. 

Next,  grind all the ingredients listed under "For Coconut Paste" into a fine paste.

Heat oil in a pan and sautee all the ingredients listed under "To Temper". Once splutters add white onion, small onion and garlic and saute till golden.

Add in the ginger paste and sautee till fragrant.

Add the turmeric powder and cook till oil separates. Add chopped tomatoes and green chilly. Fry till tomatoes soften.

Add red chilly powder,garam masala and coriander powder. Saute till oil separates.

Add water and cook in medium heat till oil appears in the surface. Add the coconut paste and water as required. Stir and bring it to a boil.

Add the crabs and cook till the crabs are done. Switch off heat and garnish with curry leaves and coriander leaves.

Serve hot with white rice.